Prep
30m
Cook
40m
Total
1h 10m
Ingredients
Method
Turn cooking mode on
Falafel
1.
Add everything except the olive oil to a food processor.
480 g Chickpeas
1/2 Onion
2 Garlic cloves
1 handful Parsley
1 handful Coriander
1 1/4 tsp Ground cumin
1 1/4 tsp Ground coriander
1/2 tsp Baking powder
1 1/2 tbsp Plain flour
Salt
2.
Pulse until a coarse paste forms.
3.
Shape into golf ball sized falafel.
4.
Lightly brush with olive oil.
1 tbsp Olive oil
5.
Air fry at 200°C for 20 minutes, turning halfway, until crisp.
Crispy Chickpeas
1.
Toss chickpeas with oil, paprika and salt.
480 g Chickpeas
1 tsp Olive oil
1/2 tsp Paprika
Salt
2.
Air fry at 200°C for 8-10 minutes until crunchy.
Houmous
1.
Blend chickpeas, tahini, garlic, lemon juice and olive oil.
1 large handful Chickpeas
2 tbsp Tahini
1 Garlic clove
Lemon juice
2 tbsp Olive oil
2.
Add ice cubes and blend gradually until smooth and creamy.
4-5 tbsp Cold water
3.
Season well with salt.
Salt
4.
Top with the crispy chickpeas and olive oil.
Hot Honey Halloumi (Air Fryer)
1.
Slice halloumi into 1.5cm thick pieces.
250 g Halloumi
2.
Toss with olive oil, honey and chilli flakes.
1 tsp Olive oil
2 tbsp Honey
1/2-1 tsp Chilli flakes
3.
Air fry at 200°C for 10 minutes until golden and caramelised.
4.
Finish with black pepper and a little extra honey if needed.
Black pepper
Baba Ganoush (Air Fryer Aubergine)
1.
Pierce aubergines a few times with a knife.
2 Aubergines
2.
Air fry whole at 200°C for 20–25 minutes, turning once, until completely soft.
3.
Scoop out the flesh and discard skins.
4.
Blend or mash with garlic, tahini, lemon juice and olive oil.
5.
Season with salt.
6.
Finish with olive oil and a pinch of paprika.
For
4
M
I
Falafel
480
g
Chickpeas, drained and dried
1/2
Onion
2
Garlic cloves
1
handful
Parsley
1
handful
Coriander
1 1/4
tsp
Ground cumin
1 1/4
tsp
Ground coriander
1/2
tsp
Baking powder
1 1/2
tbsp
Plain flour
1
tbsp
Olive oil
Salt
Pepper
Houmous with Crispy Chickpeas
Houmous
480
g
Chickpeas
2 1/2
tbsp
Tahini
1
Garlic clove
Lemon juice, juice of 1/2–1 lemon
3 1/2
tbsp
Olive oil
4-5
tbsp
Cold water
Salt
Crispy Chickpeas
1
large handful
Chickpeas, taken from the 480g
1
tsp
Olive oil
1/2
tsp
Paprika
Salt
Hot Honey Halloumi (Air Fryer) Ingredients
250
g
Halloumi
2
tbsp
Honey
1/2-1
tsp
Chilli flakes
1
tsp
Olive oil
Black pepper
Baba Ganoush
2
Aubergines
1
Garlic clove
2
tbsp
Tahini
Lemon juice, juice of 1/2 lemon
2
tbsp
Olive oil
Salt
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Prep
30m
Cook
40m
Total
1h 10m
Ingredients
Method
Turn cooking mode on
Falafel
1.
Add everything except the olive oil to a food processor.
480 g Chickpeas
1/2 Onion
2 Garlic cloves
1 handful Parsley
1 handful Coriander
1 1/4 tsp Ground cumin
1 1/4 tsp Ground coriander
1/2 tsp Baking powder
1 1/2 tbsp Plain flour
Salt
2.
Pulse until a coarse paste forms.
3.
Shape into golf ball sized falafel.
4.
Lightly brush with olive oil.
1 tbsp Olive oil
5.
Air fry at 200°C for 20 minutes, turning halfway, until crisp.
Crispy Chickpeas
1.
Toss chickpeas with oil, paprika and salt.
480 g Chickpeas
1 tsp Olive oil
1/2 tsp Paprika
Salt
2.
Air fry at 200°C for 8-10 minutes until crunchy.
Houmous
1.
Blend chickpeas, tahini, garlic, lemon juice and olive oil.
1 large handful Chickpeas
2 tbsp Tahini
1 Garlic clove
Lemon juice
2 tbsp Olive oil
2.
Add ice cubes and blend gradually until smooth and creamy.
4-5 tbsp Cold water
3.
Season well with salt.
Salt
4.
Top with the crispy chickpeas and olive oil.
Hot Honey Halloumi (Air Fryer)
1.
Slice halloumi into 1.5cm thick pieces.
250 g Halloumi
2.
Toss with olive oil, honey and chilli flakes.
1 tsp Olive oil
2 tbsp Honey
1/2-1 tsp Chilli flakes
3.
Air fry at 200°C for 10 minutes until golden and caramelised.
4.
Finish with black pepper and a little extra honey if needed.
Black pepper
Baba Ganoush (Air Fryer Aubergine)
1.
Pierce aubergines a few times with a knife.
2 Aubergines
2.
Air fry whole at 200°C for 20–25 minutes, turning once, until completely soft.
3.
Scoop out the flesh and discard skins.
4.
Blend or mash with garlic, tahini, lemon juice and olive oil.
5.
Season with salt.
6.
Finish with olive oil and a pinch of paprika.
For
4
M
I
Falafel
480
g
Chickpeas, drained and dried
1/2
Onion
2
Garlic cloves
1
handful
Parsley
1
handful
Coriander
1 1/4
tsp
Ground cumin
1 1/4
tsp
Ground coriander
1/2
tsp
Baking powder
1 1/2
tbsp
Plain flour
1
tbsp
Olive oil
Salt
Pepper
Houmous with Crispy Chickpeas
Houmous
480
g
Chickpeas
2 1/2
tbsp
Tahini
1
Garlic clove
Lemon juice, juice of 1/2–1 lemon
3 1/2
tbsp
Olive oil
4-5
tbsp
Cold water
Salt
Crispy Chickpeas
1
large handful
Chickpeas, taken from the 480g
1
tsp
Olive oil
1/2
tsp
Paprika
Salt
Hot Honey Halloumi (Air Fryer) Ingredients
250
g
Halloumi
2
tbsp
Honey
1/2-1
tsp
Chilli flakes
1
tsp
Olive oil
Black pepper
Baba Ganoush
2
Aubergines
1
Garlic clove
2
tbsp
Tahini
Lemon juice, juice of 1/2 lemon
2
tbsp
Olive oil
Salt
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